Light Albacore Tuna
- Yield: 4 servings
Traditionally, chowder is a thick, hearty soup generally made with seafood, salt pork, vegetables and milk. But for all of their warmth and flavor, most chowders are quite high in fat and calories. For a low-calorie change, try this Light Albacore Chowder.
- 1 1/3pounds skinless Pacific albacore loin cuts or steaks
- 1-- (10 3/4-ounce) can chicken broth, preferably low-sodium or salt-free style
- 1cup diced new potatoes
- 1/4teaspoon dried thyme
- 1/2teaspoon dried basil
- 1/2cup each chopped onions, carrots and celery
- 1/2cup frozen corn kernels
- 1/2cup low-fat milk
- 2tablespoons chopped parsley
- Rinse albacore with cold water; pat dry with paper towels. Cube fish; set aside. In medium saucepan, mix broth with 1 can of water. Place albacore in steamer tray over broth and steam 2 to 3 minutes. Do not overcook. Albacore should be pink in center when removed from heat. Set albacore aside.
- Strain broth into large saucepan. Add potatoes and simmer until tender. Remove cooked potatoes from broth, reserving liquid. Puree cooked potatoes with 1/4 cup broth. Return with remaining broth to pot. Add thyme, basil, and vegetables. Simmer until vegetables are almost tender.
- Before serving, stir in albacore and milk and heat to serving temperature without boiling. Sprinkle with parsley just before serving.
Recipe by Oregon Albacore Commission.